Specialization Technology of Processing Agricultural Products

Curriculum 2020 – 2021

Disciplines	Hours	Credits
Disciplines	Hours	Ist sem.	IInd sem.
I. COMPULSORY COURSES
Mathematics and statistics		4	4
Inorganic and analytical chemistry		4	–
Organic chemistry		5	–
Biochemistry		–	2
Colloidal and physical chemistry		4	–
Applied Informatics		4	–
Descriptive geometry and technical drawing		–	4
Biophysics		3	–
Transfer phenomena		–	4
Food chemistry		–	4
Sensorial analysis		–	3
Practicum		–	3
Sport and physical education		1	1
Total I		25	25
II. OPTIONAL COURSES (TO CHOOSE)
Botany		4	–
Biodiversity conservation		4	–
Plant physiology		–	4
Applied ecophysiology		–	4
Foreign languages (to choose between: English, French, German, Italian, Spanish, Italian )		1	1
Total II		5	5
TOTAL I + II		30	30
III. PEDAGOGY MODULE (OPTIONAL)
Psychology of education		5	–
Pedagogy I		–	5

Disciplines	Hours	Credits
Disciplines	Hours	Ist sem.	IInd sem.
I. COMPULSORY COURSES
Food biochemistry		4	–
Elements of electrical engineering		–	5
General microbiology		5	–
Special microbiology		–	5
Elements of mechanical engineering		5	–
Vegetable raw materials		5	4
Animal raw materials		5	3
Refrigeration and air conditioning systems		–	3
Unit operations in food processing industry		5	5
Practicum		–	4
Sport and physical education		1	1
Total I		29	29
II. OPTIONAL COURSES (TO CHOOSE)
Foreign languages (to choose between: English, French, German, Spanish)		1	1
Total II		1	1
TOTAL I + II		30	30
III. PEDAGOGY MODULE (OPTIONAL)
Pedagogy II		5	–
Specialized Didactics		–	5

Disciplines	Hours	Credits
Disciplines	Hours	Ist sem.	IInd sem.
I. COMPULSORY COURSES
Packaging and design in food industry		–	3
Equipments in the food industry		5	4
Heating and freezing installations		5	–
Technology and control in winemaking industry		–	4
Economy and traceability of agri-food products		–	3
Principles and means of preserving food products		4	–
Milling and bakery technology		4	–
Technology in oil, sugar and sugary products industry		–	4
Fruit and vegetable processing technology		5	–
Consumer protection regulations and laws		–	3
Elements of electrical engineering		4	–
Food innocuity		–	2
Practicum		–	4
Total I		27	27
II. OPTIONAL COURSES (TO CHOOSE)
Herbs and spices		3	–
Principles of human nutrition		3	–
Psychology of human nutrition		–	3
Food biotechnology		–	3
Total II		3	3
TOTAL I + II		30	30
III. ELECTIVE COURSES
Foreign languages		1	1
IV. PEDAGOGY MODULE (OPTIONAL)
Computer assisted instruction		2	–
Classroom management		–	3
Pedagogical practicum for the mandatory pre-higher education I		3	2
Graduation exam, level I		–	5

Disciplines	Hours	Credits
Disciplines	Hours	Ist sem.	IInd sem.
I. COMPULSORY COURSES
Milk and dairy products technology		5	4
Meat and meat products technology		5	4
Technology and control in the brewing and spirits industry		5	–
Food Quality control		5	5
Management		5	–
Marketing		–	4
Food quality management		–	4
Global policies and strategies for food safety		2	–
Project research practicum		–	5
Total I		27	26
II. OPTIONAL COURSES (TO CHOOSE)
Food ecotoxicology		3	–
Additives and ingredients in the food industry		3	–
Accountancy		–	4
Academic ethics and integrity		–	4
Total II		3	4
TOTAL I + II		30	30
III. ELECTIVE COURSES
Foreign languages		1	1
Elements of mechanical and technological dimensioning		3	–
Entrepreneurship		–	3